Chocolate Leaves

Directions

1. 1
   Line large baking sheet with foil.
2. 2
   Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115F.
3. 3
   Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely.
4. 4
   Arrange chocolate side up on prepared baking sheet.
5. 5
   Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115F temperature.
6. 6
   Chill leaves until firm, about 45 minutes.
7. 7
   Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet.
8. 8
   (Can be made 2 days ahead.
9. 9
   Cover and keep chilled.)
10. 10
    Using small artist brush, carefully brush some leaves with gold dust, if desired.
11. 11
    *Available at cake and candy supply stores, or by mail from Jane's Cakes and Chocolates at 800-262-7630.